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Categories:Viewed: 72 - Published at: 3 years ago
Ingredients
- 1 pkg. (227 g) fresh mushrooms, chopped
- 2 cloves garlic, minced
- 3 egg whites
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 1 container (475 g) part-skim ricotta cheese
- 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
- 1/3 cup Kraft 100% Parmesan Light Grated Cheese, divided
- 1 pkg. (250 g) manicotti shells (14 shells), cooked, drained
- 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
Method
- Heat oven to 350F.
- Heat nonstick skillet sprayed with cooking spray on medium heat.
- Add mushrooms and garlic; cook 5 min., stirring frequently.
- Remove from heat.
- Beat egg whites in medium bowl.
- Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan cheeses; mix well.
- Spoon into manicotti shells.
- Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
- Bake 40 min.
- or until heated through.
- Top with remaining cheeses; bake 5 min.
- or until mozzarella is melted.
